Faggots Recipes
FAGGOTS IN ONION GRAVY
These delicious meatballs can be made without the caul(pig apron) but it does help to retain moisture and gives an authentic taste. Best served with mashed potatoes or Pease Pudding - Yummy. This recipe is from Gary Rhode's Classic British Cookery.
Provided by lindseylcw
Categories Beef Organ Meats
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the chopped onions, garlic and herbs in the butter until soft. Add the beef jus and boil to reduce by half. Leave to cool and allow to set in fridge.
- Mince the meat through a medium cutter, then place into the bowl of a food mixer and beat slowly adding salt and pepper to taste. The salt will thicken the meat, giving a gelatinous texture. Add the egg and the reduced cooled onion mixture. Chill for 2-3 hours till firm.
- Squeeze any excess water from the caul and cut into 8inch squares. Spoon about 3 oz of the faggot mix into the centre of each square and wrap and turn the caul around the meat to form firm ball shapes.
- When you are ready to cook he faggots, warm the beef stock. Fry the faggots in the dripping until brown on all sides, then place them in the stock and simmer very gently for 12-15 mins until just starting to firm up. Remove the pan from the heat and leave to rest.
- The faggots can now be allowed to cool, left in the cooking liquor and chilled. The liquor will set like a jelly and the faggots can be kept in the fridge for up to a week.
- When you want to serve the faggots, warm them gently in the jelly for 15-20 minutes To serve lift from liquor and top with onion gravy.
Nutrition Facts : Calories 785.6, Fat 68.5, SaturatedFat 30.7, Cholesterol 503.8, Sodium 1071.7, Carbohydrate 6.8, Fiber 1, Sugar 2.4, Protein 34
WELSH FAGGOTS
I can still remember, when I was six or seven years old, travelling down to Ponterdawe in South Wales for the weekend to see my Grandmother. We would arrive just in time for lunch on a Saturday. She had a Bullmastiff dog called Gellert. The problem was she had always fed him titbits from the table - a big mistake as this causes the dog to drool all the time. In those days all little boys used to wear shorts! Lunch would always be home made faggots with peas, all smothered in Bovril gravy with slabs of fresh white bread, thick with real butter. Of course, Gellert would take up station under the table, usually around my legs . . . but the faggots were great. This is the recipe for Faggots from back then, real comfort food, which can be enjoyed just as much today as it was then . . . and it is a really easy, low budget meal to prepare. You will either need a mincer or an electric mixer to do the preparation. I always cook my faggots ahead and then warm them up when I wish to eat them. This allows the flavours to intensify and makes the faggots richer.
Provided by Chef David Hub-UK
Categories Lamb/Sheep
Time 50m
Yield 8 faggots, 4 serving(s)
Number Of Ingredients 7
Steps:
- Make your bread crumbs by putting the dried bread in the mixer on a high setting until you have fine bread crumbs.
- Put bread crumbs in large mixing bowl.
- Chop onions in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes.
- Chop the liver in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes.
- Add the sage and mix thoroughly.
- Shape the mixture into small balls (should make 8 to 10).
- Place in a greased ovenproof dish or tin.
- Put a small knob of butter on each faggot.
- Make stock with OXO (beef) cube and water and pour around the faggots.
- Cover with foil and bake in a preheated oven (180°C / 350°F / Gas Mark 4) for fifteen minutes.
- Remove foil and cook for further fifteen minutes.
- Remove faggots and when cool cover and keep in the fridge until required.
- To serve:
- To reheat place the required number of faggots in a saucepan with beef stock (OXO or preferably Bovril) two-thirds of the way up the faggots. Bring to the boil and simmer for 5 to 10 minutes.
- Thicken stock to make a gravy and pour over.
- Serve with garden peas (or mushy peas) and thick slices of freshly buttered bread.
Nutrition Facts : Calories 302.2, Fat 8.3, SaturatedFat 3.2, Cholesterol 423.3, Sodium 548, Carbohydrate 28.3, Fiber 1.8, Sugar 3.3, Protein 27
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